Pour into angel cake pan and bake in a moderate oven one hour.
Plain Sponge Cake No. 2
- 1 cup powdered sugar
¾ cup flour
¼ teaspoon salt
grated rind ½ lemon
1 tablespoon lemon juice
4 eggs
Beat yolks until lemon-colored and thick; add sugar, rind and juice of lemon. Cut and fold in the well-beaten whites, also the sifted flour. When thoroughly blended, pour into buttered and papered pan and bake thirty to forty minutes.
Hot Water Sponge Cake
- 3 egg yolks
1 cup sugar
1 cup flour
1 tablespoon lemon juice
1 teaspoon baking powder
2 tablespoons hot water
3 egg whites
¼ teaspoon salt
Beat egg yolks until lemon-colored and thick; add sugar and continue beating. Add flour, mixed and sifted with baking powder and salt, hot water, and whites of eggs beaten until stiff, with lemon juice added.
Simple Chocolate Cake
- 3 eggs
½ cup sugar
¼ teaspoon salt
¼ cup Lowney’s Cocoa
½ teaspoon vanilla
grated rind and juice of ½ lemon
1 tablespoon flour
½ teaspoon cinnamon
½ teaspoon baking powder
¼ teaspoon clove